Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 183
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 91 mg
  • Sodium:
  • 150 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 0 g
  • Protein:
  • 7 g
  • Diabetic Exchange:
  • 2 starch, 1 lean meat.


Lemon Cake Custard

“This old-time dessert is still a wonderful finale to a meal,” writes Brenda Sanders of Hampstead, North... View this recipe »


Egg Substitutions in Baking

Whether you're stirring up a batch of from-scratch cookies or making a packaged cake mix, eggs are usually among... Read this article »



Creme Brulee

Light & Tasty - try a FREE ISSUE today!

This lightened-up classic from out Test Kitchen is smooth and creamy with a pleasant vanilla flavor. Instead of broiling the sugary sauce on top, we used a foolproof stovetop method so the custard is evenly coated.

SERVINGS: 5

CATEGORY: Lower Fat

METHOD: Water Bath

TIME: Prep: 15 min. Bake: 25 min.

Ingredients:

  • 2/3 cup sugar, divided
  • 2 eggs
  • 2 egg whites
  • 1-1/2 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons water

Directions:

In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 10 minutes and refrigerate.
    Before serving, in a heavy saucepan over medium heat, heat water and remaining sugar until sugar is melted. Do not stir. When sugar is melted, continue to cook until syrup is golden, about 5 minutes, swirling pan occasionally. With a spoon, quickly pour over custards, tilting cups to coat custard with syrup. Serve immediately. Refrigerate leftovers. Yield: 5 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.